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Healthy breakfast cookies stacked together on a wire rack with the top cookie missing a bite out of it.
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Healthy Breakfast Cookies

These Healthy Banana Oatmeal Breakfast Cookies are filled with ripe bananas, hearty oats, flaxseed, and dark chocolate chips! They're great for breakfast but can be enjoyed as a snack or sweet treat any time of day.
Course Breakfast
Cuisine American
Keyword healthy breakfast cookies
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 5 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 280kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 cup mashed ripe bananas, about 3 small to medium bananas
  • 1/2 cup creamy peanut butter
  • 2 Tbsp. honey
  • 2 Tbsp. brown sugar
  • 1/4 cup unsalted butter, melted, or melted coconut oil
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2¼ cups oats, quick-cooking or old-fashioned
  • 2 Tbsp. ground flaxseed
  • 1/2 tsp. ground cinnamon, or more, to taste
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/2 cup mini chocolate chips, plus more for topping
US Customary - Metric

Instructions

  • Preheat the oven: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
  • Mix the wet ingredients: In a large mixing bowl, combine the mashed bananas, peanut butter, honey, brown sugar, melted butter (or coconut oil), egg, and vanilla extract. Stir until well combined.
    1 cup mashed ripe bananas, 1/2 cup creamy peanut butter, 2 Tbsp. honey, 2 Tbsp. brown sugar, 1/4 cup unsalted butter, 1 large egg, 1 tsp. vanilla extract
    Side-by-side image of mixing wet ingredients together.
  • Add the dry ingredients: Add the oats, ground flaxseed, cinnamon, salt, and baking powder. Stir until everything is evenly incorporated, then fold in the mini chocolate chips.
    2¼ cups oats, 2 Tbsp. ground flaxseed, 1/2 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 tsp. baking powder, 1/2 cup mini chocolate chips
    Three images of adding the dry ingredients to the wet ingredients then folding in the chocolate chips.
  • Scoop and shape: Scoop the cookie dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Gently press down on each cookie with your fingers or the back of a spoon to flatten into a cookie shape. These cookies won't spread much as they bake, so be sure to shape them to your desired thickness before baking. Press a few extra mini chocolate chips on top, if desired.
    Side-by-side image of scooping the cookie dough onto a prepared baking sheet then pressing down with a hand to flatten the cookies a bit before baking.
  • Bake: Bake for 15–16 minutes Start Timer, or until the cookies are set and lightly golden around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
    Healthy breakfast cookies baked on a parchment-lined baking sheet.

Video

Notes

  • Bananas: Use very ripe bananas for the best natural sweetness and moisture.
  • Oats: Quick oats will give the cookies a softer, more uniform texture, while old-fashioned oats will create a heartier, chewier cookie.
  • Don't skip flattening! These cookies hold their shape during baking, so pressing them down beforehand is key.
  • Storage: Store cookies at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for up to 3 months. 
  • 2026 recipe update: I've made a few changes to this recipe from the original to include extra oats instead of flour, a mix of honey and brown sugar, melted butter for a softer texture, and less chocolate for a more balanced bite. I also removed the Brewer’s Yeast, but feel free to add it if making as lactation cookies!

Nutrition

Serving: 1cookie | Calories: 280kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 175mg | Potassium: 341mg | Fiber: 4g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg